Smokey Sweet Potato salad will be the supporting act to your next backyard BBQ. It…
Jalapeño Popper Sweet Potato Skins
It’s that time to pop open some champagne and pop into the new year with these amazing Jalapeño Popper Sweet Potato Skins. It’s a two for one appetizer – loaded potato skins and jalapeño poppers! What a way to end the year with these creamy, spicy, salty and cheesy party bites!
If there is one thing I want to remember about 2021, it has to be all the fun food combinations that Side of Veggies was able to bring to the table, and hopefully your table. And if there is one thing I can promise in the new year, it’s more leaner, creative, flavorful dishes that will make even the hardest times very merry and bright.
New Year’s Eve used to be a time of joy and a lot of food festivities. Although the last few years seem to have made that tradition somewhat a thing of the past, I know that food and appetizers on New Year’s Eve are always a must. As we try and bring some enjoyment back to the holiday season, it was critical for me to make two of my favorite party foods into one. So I present to you, Jalapeño Popper Sweet Potato Skins!
These lightened up potato skins are made with purple skinned sweet potatoes (Japanese sweet potatoes), which means you get the nutrients of sweet potatoes but the white and creamy potato centers. Not only are they packed with vitamins, iron, magnesium, calcium, goods carbs and protein…the flavor of the added nuttiness and sweetness is the perfect partner to the salty and spicy filling!
Don’t forget, eating the skin of the potato is where you will get a lot of the nutrients and almost all of the fiber you’re looking for too. So if you’re thinking about this like I am, you’re ok to load these with cheese and bacon because you’re gaining so much nutritional value from the skin.
These potato bites really check off all the boxes. They are sweet, salty, crunchy, creamy and packed full of so many different ingredients. They have two types of cheese, bacon, mashed potato, jalapeños, and they are topped with chives. All combined make a perfect little appetizer for your New Year’s Eve guests.
Not to mention, these are full of heat too so the daring-heat-lover in you will absolutely love these as they’re chased down with some cold bubbly! No NYE plans? No problem! Make these for yourself for a football party! They still give you all your veggie needs but taste like the treat you deserve as you close out the year.
Start and end your new year the right way with a baked vegetable appetizer! Remember, Side of Veggies is not here to have to give up your favorite foods. The goal is to make nutritious food in ways that have you feeling great without the guilt. Jump into the new year with a resolution of adding more vegetables into your diet without compromising joy. Happy New Year!
Jalapeño Popper Sweet Potato Skins
- 2 pounds small Japanese sweet potatoes (about 6-8)
- 6 ounces nonfat or low fat cream cheese softened
- 6 ounces sharp cheddar cheese shredded, 1/4 cup reserved
- ½ cup nonfat, plain Greek yogurt
- 10-12 ounces cooked, center cut bacon crumbled
- 1 tablespoon garlic minced
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- 1 tablespoon olive oil
- 2-3 medium jalapeños diced
- ½ medium yellow onion diced
- 2 tablespoons chives chopped
- Jalapeno Ranch dressing, drizzle (optional)
- Preheat oven to 400°.
- Pierce each sweet potato multiple times on all sides. Lay on a foil-lined baking sheet. Cook for 45-60 minutes until tender and soft on the inside. Remove and let cool. Turn oven down to 375°.
- Once the potatoes are cooled, carefully slice the potato in half, lengthwise, and scoop most of the potato from the center of the skin and add to a large mixing bowl. Leave some potato inside the skin.
- Into the potato, add cream cheese, cheddar (reserving about ¼ cup), Greek yogurt, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
- Heat a large sauce pan with olive oil. Once brought to a medium-high heat, add chopped onion, jalapeño, the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Sauté for 4-5 minutes until onions and jalapeños become soft and translucent. Add to the potato/cheese mixture. At the same time, cook bacon according to the package directions and set aside. **Reserve about 2 oz of bacon for the top of the skins**.
- Once everything has been added to the potato cheese mixture, mix using a stand mixer, hand mixer or a fork. Mix together until everything is smooth and creamy.
- Using a spoon, scoop 1-2 tablespoons of the potato/cheese mixture back into the potato skins. Sprinkle with the reserved cheddar cheese and reserved bacon bits. Place the skins onto a foil-lined baking sheet. Bake at 375° for 15-20 mins until the cheese bubbles on the top. Remove and serve or drizzle with nonfat, plain Greek yogurt and sprinkle with chopped chives as a garnish.